Sprouted wheat. Part 3

Sprouted Wheat

The photo doesn’t do this bread justice. I was told that sprouted wheat bread would be lighter, taller, and tastier. They are right. This is definitely a do again recipe and technique. It’s more work, but worth it.

The crumb is not very open, but more open than typical whole wheat. It will make a good sandwich loaf. It is very soft and light. Except for the taste and aroma, it’s like biting into white bread. But what an aroma it has. And the taste is intense and different from any other whole wheat I have ever had.

We love it.

The recipe I used can be found here: GolubkaKitchen.com

Part 2

Part 1



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